In a large bowl, whisk the almond flour, tapioca starch, baking powder and salt.In a medium bowl, mash the bananas until no lumps remain, then whisk in the sweetener, melted butter or oil, eggs and vanilla extract.Combine all streusel ingredients in a small bowl and set aside. Be sure to line your muffin tin with paper or silicone liners, as gluten-free baked goods often stick to the pan. Here are step-by-step instructions to make this recipe perfectly. tapioca starch: also called tapioca flour.almond flour: finely ground almond flour.sweetener: monk fruit sweetener, coconut sugar, brown sugar or granulated sugar: your choice!.butter or coconut oil: melted then cooled. bananas: you'll need 3 very ripe or overripe bananas.almond flour, cinnamon, walnuts, sea salt, granulated sweetener, maple syrup.Ready to make a quick batch of healthy muffins with a yummy maple walnut cinnamon streusel topping? Let's get started! For the maple walnut cinnamon streusel Made with almond flour and tapioca flour, these banana streusel muffins have a light, almost fluffy texture.I like using coconut sugar in these muffins, but I've also made them successfully with 0-calorie Monkfruit sweetener. This recipe works well with any granulated sweetener.It makes a good coffee-time or mid-day snack. This is an easy banana muffin recipe, sweetened with ripe bananas and your choice of granulated sweetener.It's a great way to use those bananas ripening on your counter!.❓What can I make with overripe bananas?.They're fluffy and moist with a crunchy streusel topping. Enjoy the delicious flavours of homemade banana streusel muffins without gluten! Made with almond flour and a minimal amount of sweetener, these gluten-free banana muffins are a healthy snack.
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